Ingredients
1 tbsp rice bran oil
2 tbsp grated fresh ginger
1 stalk lemon grass, minced
2 tsp red curry paste
4 cups chicken stock
3 tbsp fish sauce
1 tbsp brown sugar
3 (380 g) cans coconut milk
250 g fresh shiitake mushrooms, sliced
500 g shrimp, peeled & deveined
2 tbsp fresh lime juice
SIDS SALT & PEPPER to taste
¼ cup chopped fresh coriander
Directions
Heat the oil in a large pot over medium heat. Cook & stir the ginger, lemongrass and curry paste in the oil for 1 minute. Slowly pour the chicken stock over the mixture, stirring continually. Stir in the fish sauce and brown sugar then simmer for 15 minutes. Stir in the coconut milk and mushrooms then cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp then cook until no longer translucent, about 5 minutes. Stir in the lime juice, season with SIDS SALT & PEPPER to taste and garnish with coriander.
